A six-bean espresso blend roasted to the edge of darkness without crossing into bitterness. Bold and full-bodied, it carries bittersweet chocolate, charred caramel, and a whisper of smoke — a cup that lingers long after the last sip. This is coffee for the late shift and the midnight thinker.

Latin America · Africa · Pacific

A Grade 1 Sumatran roasted to a slow, indulgent depth. Wet-hulled using the traditional Giling Basah method, it carries chocolate, tobacco, and layered spice on a syrupy body. Not a coffee you rush — one you settle into. Let it cool slightly and watch it open up.

Sumatra

Born for cold brew, equally at home served hot. This single-origin Mexican roast delivers dark chocolate, toffee, and a soft floral lift — a clean body that holds its composure however you pour it. If cold brew is your ritual, this is your anchor.

Mexico

Skeleton Brew's charged morning blend. A measured dose of Robusta alongside select Arabica origins gives it a natural caffeine lift without sacrificing balance — toasted grain, cocoa, and a spark of spice. Smooth, rich, and just a little louder than your alarm clock.

House blend

Grown by the 59-member Café del Macizo collective in the mountains of Tolima, this Excelso EP washed coffee is rich and rounded with dark chocolate, mango, and peach drifting together in quiet harmony. Balanced, bright, and a little enigmatic — a cup that rewards attention.

Tolima, Colombia · Café del Macizo collective

From small family farms in the Sidama highlands at 2,000–2,200 meters, this naturally processed Ethiopian heirloom is vivid and gentle in equal measure. Milk chocolate, caramel, bright berry, and a whisper of floral sweetness. A cup for sketchbooks, slow ideas, and the quiet conviction that the world is worth imagining.

Sidama, Ethiopia · natural process heirloom